GoT: Lady Lyanna Baltimormont Cupcakes

Of course I had to make Lyanna Mormont dessert! As I've already professed, she's currently my fave. After a little researching, I discovered the Lady Baltimore cake. Aha! Pun perfection!

The origins of the Lady Baltimore cake are disputed, but the first printings of it describe it as a white cake, with a meringue frosting and nut and fruit syrup frosting filling. I looked at a lot of recipes and saw that some people soaked the fruit and nuts in rum instead of mixing it into a syrup. I went that route as I'm sure it's how the bakers on Bear Island would make them. I also made a rum buttercream instead of the meringue frosting. You know, to go along with the rum filling. Not because buttercream is easier. No, never would I take the easy way out. 

I used a dark spiced rum and made cupcakes instead of a cake because I felt those were more true to the character too. She's a spicy wee thing!

Now, if you don't like rum, you aren't going to like these cupcakes. They are a bit strong. But I'm assuming that's how she would like them. Small and innocent looking but with a surprise kick! Also, fair warning, none of the rum is cooked so they do have alcohol in them. Probably would avoid handing them out at a kids birthday party. 

They are not large cakes, but they are proud ones. And every cupcake from Bear Island has the strength of 10 mainland cupcakes. If they're half as ferocious as their namesake, you're all doomed. 

FILLING INGREDIENTS
40 grams (¼ cup) dried dates, chopped  
30 grams (2 tbs) raisins, chopped
20 grams (2 tbs) dried cranberries, chopped
25 grams (2 tbs) spiced dark rum
28 grams (¼ cup) pecans, finely chopped, toasted (optional, make a little extra to decorate cupcakes)

CUPCAKE INGREDIENTS makes 18 cupcakes
113 grams (½ cup) unsalted butter, room temperature
198 grams (1 cup) granulated sugar
170 grams (¾ cup) milk
250 grams (2 cup + 3 tbs) cake flour
16 grams (4 tsp) baking powder
3 egg whites
5 grams (1 tsp) vanilla extract

FROSTING INGREDIENTS
170 grams (¾ cup) unsalted butter, room temperature
720 grams (6 cups) powdered sugar
50 grams (¼ cup) dark spiced rum
5-8 tbs heavy cream

INSTRUCTIONS

1. In a small bowl, combine chopped dates, raisins, and cranberries. Add rum and toss to combine. Let stand, covered, at room temperature about 2 hours or until rum is absorbed, stirring occasionally.
2. Preheat oven to 375°F. Place 18 paper liners in 2 cupcake pans.
3. In the bowl on an electric mixer fitted with a whisk attachment, beat egg whites until stiff peaks. Remove from electric mixer bowl.
4. In the bowl of an electric mixer fitted with a paddle attachment, beat butter until creamy.
5. Add sugar gradually and continue to beat until light and fluffy. 
6. Add milk and beat until incorporated.
7. In a separate bowl, sift together cake flour and baking powder.
8. Gradually add dry ingredients to wet ingredients and beat just until combined. 
9. Fold in your stiffly beaten egg whites and vanilla. 
10. Fill cupcake liners ¾ full with batter and bake for 12 -15 minutes, or until cake tester comes out clean. Remove and place on cooling rack to cool.
11. Meanwhile, make frosting. in the bowl of an electric mixer fitted with a paddle attachment, beat butter until creamy.
12. Gradually add powdered sugar and continue to beat until incorporated. 
13. Add rum and continue to beat until combined.
14. Add heavy cream, one tablespoon at a time until desired consistency is achieved.
15. Take about a third of the frosting and mix with soaked fruit and pecans. 
16. Once cupcakes have completely cooled, use a paring knife to cut a narrow well out of the center of the cupcakes. 
17. Scoop fruit and nut frosting into center of cupcakes. 
18. Pipe on remaining frosting. Optional, sprinkle with finely chopped toasted pecans. 

NUTRITION (18 cupcakes)
calories: 322, total fat: 12 g, saturated fat: 7 g, monosaturated fat: 2 g, polyunsaturated fat: 1 g, cholesterol: 31 g, sodium 93 mg, potassium: 50 mg, total carbohydrate: 48 g, dietary fiber: 0 g, sugars: 35 g, protein: 4 g